Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
- 1/4 cup of fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the chopped red and green bell peppers to the pot and sauté for 2-3 minutes.
5. Add the frozen peas and corn to the pot and sauté for an additional 2-3 minutes.
6. Add the rinsed rice to the pot and stir to combine with the vegetables.
7. Add the water to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 18-20 minutes or until the rice is cooked and the water has been absorbed.
9. Remove the pot from the heat and let it sit covered for 5 minutes.
10. Fluff the rice with a wooden spoon and add the chopped cilantro, lime juice, salt, and pepper to taste.
11. Stir to combine all the ingredients.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 200
Total fat: 4g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 38g
Dietary fiber: 3g
Sugar: 3g
Protein: 4g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use any type of frozen vegetables that you like.
- You can use lemon juice instead of lime juice.
Variations:
- You can add cooked shrimp or chicken to the rice for a protein boost.
- You can add diced tomatoes to the rice for a fresh flavor.
- You can add a pinch of cumin or chili powder to the rice for a spicy kick.
Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to fluff the rice after cooking to prevent it from becoming mushy.
- Add the lime juice and cilantro at the end of cooking to prevent them from losing their flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the rice in a large bowl or on individual plates.
Garnishes:
Garnish the rice with additional chopped cilantro or lime wedges.
Pairings:
This rice dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the rice with a side salad or roasted vegetables.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, remove the lid and let it cook for an additional 5 minutes.
Food safety advice:
Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Arroz con Limon is a popular rice dish in Latin American cuisine, particularly in Peru and Colombia.
Flavor profiles:
This rice dish is savory and tangy with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the rice as a main dish or as a side dish with your favorite protein.
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Region: Spanish